Instant Pot Kale Soup Recipe Easy and Healthy

A Little Story About My Purple Kale

I bought purple kale for the first time last week. It looked so pretty. I almost didn’t want to cook it. But I’m glad I did. It turns the soup a lovely, gentle color. My grandson said it looked like a wizard’s brew. I still laugh at that.

This soup is my new favorite. It feels like a warm hug. It’s full of good things from the garden and the earth. That matters to me. Feeding people good food is a way to show love. What’s the prettiest vegetable you’ve ever cooked with?

Why We Start With Seeds and Spices

Let’s begin. Turn your pot to “Saute.” Melt the coconut oil. Now, the magic starts. Drop in the cumin seeds. Listen to them sizzle. Doesn’t that smell amazing? It wakes up the whole kitchen.

This step is important. Browning the seeds makes their flavor bloom. It’s the heart of the soup. Then add turmeric and black pepper. The black pepper helps your body use the turmeric. *Fun fact: turmeric needs black pepper to work its best in your body!* Now your soup is already healing you.

Building Your Soup Bowl

Next, in goes the garlic and ginger. They cook fast, just 30 seconds. Then we add the beans and all the chopped veggies. I love the red of the bell pepper with the green broccoli. It’s so cheerful.

Give it a quick stir. Then add the salt, dry quinoa, and water. The quinoa will cook right in the broth. It makes the soup nice and thick. Do you prefer your soups brothy or thick and hearty?

The Quiet Cook and The Creamy Finish

Close the lid. Choose the “Rice” setting. Turn off “Keep Warm.” Now, walk away. Let the pot do its work. This is a good time to tidy up. Or just sit with a cup of tea.

When it’s done, stir it. Now for the creamy part. Add the mushroom stock and coconut milk. The coconut milk makes it so rich. Finally, tuck in those beautiful kale leaves. Close it up again. Cook for just 5 more minutes on “Pressure Cook.”

The Final Touch and Why It Matters

When the pot is safe to open, do it gently. The steam smells wonderful. Here is the last secret. Squeeze in the fresh lemon juice. This brightens all the flavors. It makes everything sing.

This final touch matters. A little acid makes the whole soup taste more alive. Serve it right away. The kale will be tender and bright. What’s your favorite “secret ingredient” to finish a dish? Mine is always lemon.

Ingredients:

Ingredient	Amount	Notes
coconut oil	1 Tbsp
cumin seeds	1 tsp
turmeric	1 tsp
black pepper	1 tsp
garlic	3 cloves	diced into small pieces
ginger	1 Tbsp	minced
red beans	1/2 cup	from a can, thoroughly washed
mushrooms	1/2 cup	diced, I used baby bell mushrooms
bell pepper	1/2	diced
broccoli florets	1 cup	I used just the florets
pink salt or regular salt	2 tsp
quinoa	1/4 cup	dry, uncooked quinoa
water	2 cups
cumin powder	1 tsp
red chili powder	1 tsp	optional, adjust to taste
mushroom stock	2 Tbsp	or use vegetable stock
coconut milk	1 cup
purple kale or regular curly kale	4 leaves
lemon juice	1 tsp	fresh lemon juice

My Cozy, Colorful Kale Soup

Hello, my dear! It’s Chloe. Come sit with me. I want to share my favorite quick soup. It’s like a warm hug from the garden. I make it in my Instant Pot. It’s so fast and full of good things. Doesn’t that smell amazing? The colors make me so happy. Purple kale, red beans, green broccoli. It’s a rainbow in a bowl. I still laugh at the first time I made it. I forgot to close the lid right! Let’s make it together, the right way.

Step 1: Turn your pot to “Saute.” Add the coconut oil. Let it melt like a little puddle. Now, toss in those cumin seeds. Listen for their soft pop. It’s a happy sound. Add the turmeric and black pepper next. Your kitchen will smell so warm. Then, stir in the garlic and ginger. Cook just until you smell their goodness. (Hard-learned tip: Have all your veggies ready before this step. It goes fast!)

Step 2: Time for the garden party! Put in the red beans, mushrooms, bell pepper, and broccoli. Give everything a quick, gentle stir. Now, add the salt and the dry quinoa. The quinoa will cook right in the soup. It makes it nice and thick. Pour in the two cups of water. It will sizzle a bit. That’s okay. Last, add the cumin powder and chili powder if you like a kick.

Step 3: Close the lid tight. Choose the “Rice” setting. Turn off the “Keep Warm” option. Then, just walk away. The pot will do its magic. I use this time to wipe the counter. When the pot beeps and the valve drops, open it carefully. The steam is hot! Give the soup a good stir. See how the quinoa has puffed up? It’s working perfectly.

Step 4: Now, pour in the mushroom stock and the coconut milk. It will turn a lovely creamy color. Finally, tuck those big purple kale leaves right on top. Close the lid again. Choose “Pressure Cook” for 5 minutes. No “Keep Warm” this time either. When it’s done, the kale will be tender and bright green. What’s your favorite colorful veggie to add? Share below!

Step 5: Open the lid one last time. The smell is incredible! Stir the wilted kale into the soup. Now, add the secret. A squeeze of fresh lemon juice. It makes all the flavors sing. Serve it right away in your favorite big bowl. I love seeing the steam rise. It’s ready to make your belly happy.

Cook Time: About 25 minutes
Total Time: 35 minutes
Yield: 4 big bowls
Category: Lunch, Soup

Three Fun Twists to Try

This soup is like a best friend. It’s happy to change for you. Feel like playing? Here are my favorite twists. They are all so good.

The “Everything But” Soup: Use any veggies in your fridge. Try sweet potato or zucchini. It always works.

The Creamy Dream: Swap the water for all vegetable broth. Use a full can of coconut milk. So rich and cozy.

The Protein Boost: Add a handful of chickpeas or shredded chicken. It makes the soup a full meal.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

Soup is more fun with friends. For a perfect meal, add a side. I love warm, crusty bread for dipping. A simple green salad is nice, too. For garnish, try a sprinkle of fresh herbs. Parsley or cilantro are pretty. It makes the bowl look fancy.

What to drink? For a cozy night, I choose hot herbal tea. Lemon ginger is perfect. For a special dinner, a crisp white wine pairs nicely. It cuts through the creamy soup. Which would you choose tonight?

Keeping Your Kale Soup Cozy for Later

This soup keeps well in the fridge. Just let it cool first. Store it in a sealed container for up to four days.

You can freeze it, too. I use old yogurt containers. They are the perfect single-serving size. Thaw it in the fridge overnight when you are ready.

Reheat it gently on the stove. Add a splash of water or broth if it gets too thick. I once reheated it too fast and it splattered everywhere. What a mess!

Making a big batch saves busy weeknights. It means a healthy meal is always ready. This matters because good food should make life easier, not harder. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Troubles

Is your soup too thin? Let it simmer with the lid off. The extra liquid will cook away. Your soup will become nice and hearty.

Is it not flavorful enough? Always toast your spices in oil first. I remember when I skipped this step. The soup tasted flat and dull.

Are the greens getting mushy? Add the kale at the very end. It only needs a few minutes to wilt. This keeps it bright and cheerful.

Toasting spices wakes up their flavor. It makes your whole kitchen smell amazing. This matters because good cooking builds your confidence. Which of these problems have you run into before?

Your Quick Kale Soup Questions, Answered

Q: Is this soup gluten-free? A: Yes, all the ingredients are naturally gluten-free. Just check your stock label to be sure.

Q: Can I make it ahead? A: Absolutely. The flavors get even better after a day in the fridge.

Q: What if I don’t have quinoa? A: Use rice or small pasta instead. *Fun fact: Quinoa is actually a seed, not a grain!*

Q: Can I double the recipe? A: You can, but do not fill your Instant Pot more than halfway.

Q: Is the red chili powder necessary? A: No, it is optional. It just adds a little warmth if you like it. Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love this cozy, purple soup. It always makes me feel nourished and happy. Cooking should be a simple joy.

I would love to see your creation. Share a photo of your bowl. Let me know how your family liked it.

Have you tried this recipe? Tag us on Pinterest! I look at every single one. Thank you for cooking with me today.

Happy cooking!
—Chloe Hartwell.